The Executive Sous Chef for BELON will reports directly into the Head Chef, Group Executive Chef and Owners and is responsible for overseeing the kitchen management in the restaurant. He/she should have prior experience as a Sous Chef, knowledge and experience with various types of global cuisines, related techniques and a firm understand of the International market.

Specific responsibilities include maintaining high quality and consistency for all food, menu curating and recipe development, staff hiring and training.

DESIRED QUALIFICATIONS

• Eight or more years of professional kitchen experience with over two -years’ experience in a management role (Executive Sous chef or above)
• Experience working in fast-paced, fine-dining and premium restaurants
• Previous experience planning and executing restaurant openings
• Must have experience with health and hygiene maintenance in kitchen
• Ability to create sophisticated, elevated gastronomic dishes to build and curate a menu
• Experience working in international hospitality driven cities such as London, Sydney, Singapore, Mumbai, Paris, Hong Kong, New York, etc.
• Experience in hiring and training 20+ team members
• History of working at a Michelin Star level and meeting Michelin standards
• Experience with financial, labor and food costing and meeting financial targets
• Knowledge In purchasing, sourcing and Inventory
• Superior English written and oral communications skills
• Experience in catering for private events